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Roasted Chicken Thighs with Fennel and Orange By Simply Recipes

Skillet Roast Chicken with Fennel and Orange


  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
  • 2 bulbs fennel (about the size of your fist)
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 navel orange, scrubbed clean and sliced into quarter-inch rounds
  • 2 cloves garlic, grated with a microplane or finely minced
  • 2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs (optional)
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